1/8 japanese pumpkin
500ml water
1 tbsp chicken cube powder
1 tbsp butter
1 tbsp flour
1 tbsp flour
1/2-1 cup milk
salt & pepper to taste
- Wash, peeling of the skin, cut then preheat the pumpkin for 5-6 minutes, immediately puree the pumpkin, blend them into 500ml cold water until smooth
- Heat butter in a pan, add flour & stir well until it starts bubbling.
- Then add chicken cube powder stir for about 30 second to 1 minute then add the pureed pumpkin and milk.
- Add salt and pepper as per taste. Let it boil on the stove for 2-3 minutes.
- Cream of pumpkin soup is ready to serve.